Couscous Risotta with Wild Mushrooms
September, 2002

Serves 6 / This recipe uses a kind of couscous known as moughrabiye or Israeli couscous, available in many natural foods stores. It is made from the same toasted semolina as regular couscous, but the size is larger and round, about the size of whole peppercorns. For a decadent twist, garnish this dish with grilled or roasted fresh wild mushrooms, such as morel or oyster, deep fried basil sprigs, and a few drops of truffle oil.

1/3 cup chopped shallots or green onions
1 tablespoon slivered garlic
2 cups sliced shiitake mushrooms (about 4-6 ounces), stems removed
2 tablespoons olive oil
2 cups Israeli couscous
1/2 cup dry white wine
4 cups rich chicken or vegetable stock, divided
1 tablespoon grated lemon zest
1 medium tomato, seeded and diced
1/4 cup chopped chives
1/2 cup freshly grated pecorino cheese


1. Sauté the shallots, garlic and shiitakes in olive oil until lightly colored. Add the couscous and sauté for 1-2 more minutes. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes).
2. Stir in lemon zest, tomato, chives and cheese and serve immediately in warm bowls.

Calories 331,Fat 7,Perfat 20,Cholesterol 7,Carbo 56,Protein 11,Fiber ,Sodium